Piñata Flower Cupcakes

CUPCAKES 1 pkg. (15.25 oz.) yellow cake mix 3 eggs 1/3 cup oil 1/2 cup mango nectar 3/4 cup rain- ● bow sprinkles FROSTING Vanilla Frosting, recipe left Violet, orange, lemon yellow, leaf green, sky blue, pink and red no-taste concentrated food colorings 18 Chewy Spree candies

● Preheat oven to 325°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, oil, nectar and 1/2 cup water 30 seconds; on medium, beat 2 minutes. Evenly divide among cupcake liners. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.

Using small knife, cut out 1"x3/4" cone-shaped piece from center of each cupcake and fill hole with sprinkles, as shown. Trim tip of cut piece to fit back into cupcake; replace over sprinkles, pressing down until even with top of cupcake.

Divide frosting among 6 bowls. Tint one bowl violet, one orange, one yellow and one green with food colorings. Tint one of remaining bowls teal using blue and a tiny amount of yellow; tint remaining bowl rose using pink and a tiny amount of red. Transfer frostings to separate pastry bags each fitted with rose petal tip (such as Wilton #104). Starting from edge, pipe petals of frosting in each color around each cupcake in concentric circles. Place candies in centers. Makes 18 cupcakes.